Characteristics of organic acids in the fruit of different pumpkin species

被引：52
|
作者：
Nawirska-Olszanska, Agnieszka [1 ]
Biesiada, Anita [2 ]
Sokol-Letowska, Anna [1 ]
Kucharska, Alicja Z. [1 ]
机构：
[1] Wroclaw Univ Environm & Life Sci, Dept Fruit Vegetable & Cereals Technol, PL-50375 Wroclaw, Poland
[2] Wroclaw Univ Environm & Life Sci, Dept Hort, PL-50375 Wroclaw, Poland
来源：
FOOD CHEMISTRY | 2014年 / 148卷
关键词：
Pumpkin cultivars; Organic acid; Citric acid; Malic acid; Fumaric acid; COMPOSITIONAL CHANGES; SUGARS; JAM;
D O I：
10.1016/j.foodchem.2013.10.080
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3 months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：415 / 419
页数：5
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